Name: Pumpkin Cream Cheese Bundt Cake Recipe
Prep time: 25 min
Cook time: 55 min
Total time: 2 h 20 min
Yield: 10
Cuisine: American
Ingredients: 2¾ cups all-purpose flour; 2 tsp Baking Soda; ½ tsp salt; 2 tsp ground cinnamon; ½ tsp ground ginger; ½ tsp ground cloves; ½ tsp ground nutmeg; ½ tsp allspice; 15 oz pumpkin puree; 1 cup light brown sugar; ¾ cup granulated sugar; 1 cup vegetable or canola oil; 4 large eggs; 1 tsp pure vanilla extract; For Cream Cheese Filling:; 12 oz block cream cheese; 1 large egg; ¼ cup granulated sugar; ½ tsp pure vanilla extract

This recipe for a pumpkin cream cheese bundt cake is perfect for fall. It's a moist and flavorful cake with a surprise cream cheese layer inside. The combination of pumpkin and cream cheese makes for a rich, satisfying dessert that's sure to impress your guests.

Photos of Pumpkin Cream Cheese Bundt Cake Recipe

A couple of ingredients that you might not typically have on hand include pumpkin puree and ground cloves. Pumpkin puree can usually be found in the baking aisle of most supermarkets, especially during the autumn months. It's different from pumpkin pie filling, which is seasoned with spices. Ground cloves are a warm, aromatic spice that can be found in the spice section of the supermarket.

Ingredients for Pumpkin Cream Cheese Bundt Cake

All-purpose flour: This is the base of the cake, providing structure.

Baking soda: Acts as a leavening agent, helping the cake to rise.

Salt: Enhances the flavors of the other ingredients.

Ground cinnamon, ginger, cloves, nutmeg, and allspice: These spices give the cake its classic fall flavor.

Pumpkin puree: Adds moisture and a subtle pumpkin flavor.

Light brown sugar and granulated sugar: Sweetens the cake and adds moisture.

Vegetable or canola oil: Contributes to the cake's moist texture.

Large eggs: Provide structure and help with leavening.

Pure vanilla extract: Enhances flavor.

Cream cheese: The key ingredient in the filling, providing a creamy, tangy contrast to the sweet cake.

One reader, Felicity Lorenz says:

This pumpkin cream cheese bundt cake recipe is a game-changer! The combination of pumpkin and cream cheese is divine. The cake is moist, flavorful, and the cream cheese filling adds a delightful surprise. It's a showstopper at any gathering and always receives rave reviews. Highly recommended!

Felicity Lorenz

Techniques Required for Making a Pumpkin Cream Cheese Bundt Cake

How to prepare the cream cheese filling: Beat the cream cheese on high speed until no lumps remain, then beat in the remaining ingredients on medium-high speed until combined.

How to bake the cake: Bake for about 55 to 65 minutes at 350 degrees F or until a toothpick inserted into the cake comes out clean with just a couple of lightly moist crumbs.

How To Make Pumpkin Cream Cheese Bundt Cake

Moist pumpkin cream cheese bundt cake bursts with sweet fall flavors from cinnamon, ginger, nutmeg, and comes with a tangy cream cheese surprise inside.

Preparation: 25 minutes

Cooking: 55 minutes

Cool Time: 1 hour

Total: 2 hours 20 minutes

Serves:

Ingredients

2¾cupsall-purpose flour,spoon and leveled
2tspbaking soda
½tspsalt
2tspground cinnamon
½tspground ginger
½tspground cloves
½tspground nutmeg
½tspallspice
15ozpumpkin puree,(1can), not pumpkin pie filling
1cuplight brown sugar,or dark, packed
¾cupgranulated sugar
1cupvegetable or canola oil
4large eggs
1tsppure vanilla extract

For Cream Cheese Filling:

12ozblock cream cheese,full-fat, softened to room temperature
1large egg
¼cupgranulated sugar
½tsppure vanilla extract

Instructions

Preheat the oven to 350 degrees F and grease a 10-inch bundt pan.
Whisk the flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and allspice together in a large bowl. Set aside.
Whisk the pumpkin, brown sugar, granulated sugar, oil, eggs, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and whisk until completely combined. The batter will be thick.

Cream Cheese Filling:

Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on high speed until no lumps remain. Beat in the remaining ingredients on medium-high speed until combined.
Spread half of the pumpkin batter into the prepared bundt pan. Spread all of the cream cheese filling evenly on top. Spread the remaining pumpkin batter on top.
Bake for about 55 to 65 minutes or until a toothpick inserted into the cake comes out clean with just a couple of lightly moist crumbs. This is a large, heavy cake so don’t be alarmed if it takes a little longer in the oven.
Once done, remove from the oven and allow to cool for 1 hour inside the pan. Then, invert the slightly cooled bundt cake onto a wire rack set over a large plate or serving dish. Allow cake to cool completely before serving. Leftovers keep well stored in the refrigerator for a few days.

Nutrition

Calories: 621.41kcal
Fat: 36.35g
Saturated Fat: 9.10g
Trans Fat: 0.10g
Monounsaturated Fat: 17.69g
Polyunsaturated Fat: 7.26g
Carbohydrates: 66.21g
Fiber: 2.53g
Sugar: 36.81g
Protein: 9.24g
Cholesterol: 130.42mg
Sodium: 452.74mg
Calcium: 82.68mg
Potassium: 232.33mg
Iron: 2.95mg
Vitamin A: 495.47µg
Vitamin C: 1.85mg

Technique Tip for Perfecting Your Pumpkin Cream Cheese Bundt Cake

When preparing the cream cheese filling for this pumpkin cream cheese bundt cake, ensure that the cream cheese is at room temperature before you start beating it. This will help to eliminate any lumps and create a smoother, creamier texture. If you forget to take it out of the fridge in advance, you can soften it in the microwave on a low setting for about 15-20 seconds. Just be careful not to melt it!

Time-Saving Tips for Making Pumpkin Cream Cheese Bundt Cake

Prepare the dry ingredients: Measure and sift all the dry ingredients together in advance to save time during the mixing process.

Use pre-made pumpkin puree: Opt for store-bought pumpkin puree instead of making it from scratch to cut down on preparation time.

Room temperature ingredients: Ensure all the ingredients, especially the eggs and cream cheese, are at room temperature to promote even mixing and quicker baking.

Bake ahead: Prepare the cake a day in advance to allow the flavors to meld, making it even more delicious the next day.

Chill the cake: After baking, refrigerate the cake to speed up the cooling process before serving.

Substitute Ingredients For Pumpkin Cream Cheese Bundt Cake Recipe

all-purpose flour - Substitute with whole wheat flour: Whole wheat flour can be used as a healthier alternative to all-purpose flour, adding a nuttier flavor and more fiber to the cake.
baking soda - Substitute with baking powder: Baking powder can be used as a substitute for baking soda, but you will need to use more of it. Use 3 times the amount of baking powder as you would baking soda.
vegetable or canola oil - Substitute with applesauce: Applesauce can be used as a healthier substitute for oil, reducing the fat content while adding moisture to the cake.
light brown sugar - Substitute with granulated sugar: Granulated sugar can be used as a substitute for light brown sugar, but it will not provide the same depth of flavor. You can add a small amount of molasses to the granulated sugar to mimic the flavor of brown sugar.
pumpkin puree - Substitute with butternut squash puree: Butternut squash puree can be used as a substitute for pumpkin puree, providing a similar texture and flavor profile.
cream cheese - Substitute with Greek yogurt: Greek yogurt can be used as a healthier alternative to cream cheese, providing a tangy flavor and creamy texture to the filling.

Presenting Your Pumpkin Cream Cheese Bundt Cake

Elevate with a cream cheese glaze: Drizzle a luxurious cream cheese glaze over the bundt cake for an indulgent touch. The creamy and tangy glaze adds a layer of richness and complements the warm spices of the cake.
Garnish with spiced pecans: Top the cake with spiced pecans for a crunchy, flavorful element. The combination of the sweet and nutty pecans with the warm spices of the cake adds texture and visual appeal.
Present on a bed of caramel sauce: Serve the pumpkin cream cheese bundt cake on a drizzle of rich caramel sauce. The luscious caramel not only enhances the flavors but also creates an elegant presentation on the plate.
Accompany with a dollop of whipped cream: Add a dollop of freshly whipped cream on the side to provide a light and airy contrast to the dense cake. The creaminess of the whipped cream balances the richness of the cake.
Dust with powdered sugar and cinnamon: Lightly dust the cake with a sprinkle of powdered sugar and a hint of cinnamon for a touch of elegance and a pop of warm, aromatic flavor.
Serve with a scoop of vanilla bean ice cream: Pair the cake with a scoop of premium vanilla bean ice cream to create a delightful contrast of temperatures and textures, elevating the dessert experience.

Essential Tools for Making a Pumpkin Cream Cheese Bundt Cake

Whisk: A kitchen tool used for blending and mixing ingredients together, typically made of metal loops or wires.
Bundt pan: A round baking pan with a hollow tube in the center, used for making ring-shaped cakes.
Handheld or stand mixer: An electric kitchen appliance used for mixing, beating, and whipping ingredients.
Wire rack: A metal rack used for cooling baked goods and allowing air to circulate around the food.

Storing and Freezing Your Pumpkin Cream Cheese Bundt Cake

Allow the bundt cake to cool completely to room temperature before storing or freezing. This will take about 2-3 hours.
Once cooled, wrap the cake tightly in plastic wrap, making sure to cover all sides and edges. You can also place the wrapped cake in an airtight container for extra protection.
If storing in the refrigerator, the pumpkin cream cheese bundt cake will keep well for up to 5 days. Let the cake come to room temperature before serving for the best flavor and texture.
To freeze the cake, wrap it tightly in plastic wrap and then in a layer of aluminum foil. Label the wrapped cake with the date and place it in the freezer. The cake will keep well for up to 3 months.
When ready to serve the frozen cake, remove it from the freezer and let it thaw in the refrigerator overnight. Once thawed, remove the wrapping and let the cake come to room temperature before slicing and serving.
If you have leftover slices of bundt cake, wrap each slice individually in plastic wrap and store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 1 month.

How To Reheat Leftover Pumpkin Cream Cheese Bundt Cake

To reheat leftover pumpkin cream cheese bundt cake, first let the cake come to room temperature for about 30 minutes before reheating. This will ensure even heating throughout the cake.
Preheat your oven to 325°F (165°C). Wrap the cake tightly in aluminum foil, making sure to cover it completely. Place the wrapped cake on a baking sheet and heat it in the preheated oven for 15-20 minutes, or until it's warmed through.
Alternatively, you can reheat individual slices of the cake in the microwave. Place a slice on a microwave-safe plate and heat it on medium power for 20-30 seconds, or until it's warm to your liking. Be careful not to overheat the cake, as it can become rubbery or dry.
For a quicker reheating method, you can also use a toaster oven. Wrap a slice of the cake in aluminum foil and place it in the toaster oven. Heat it at 325°F (165°C) for 5-10 minutes, or until it's warmed through.
If you want to add a little extra moisture to your reheated cake, you can brush it lightly with some simple syrup (equal parts water and sugar heated until the sugar dissolves) before reheating. This will help keep the cake moist and flavorful.
For a special treat, try warming up a slice of the cake in the microwave or toaster oven and then topping it with a scoop of vanilla ice cream or a dollop of whipped cream. The combination of warm cake and cool, creamy topping is sure to satisfy your sweet tooth.

Random Fact About Pumpkin Cream Cheese Bundt Cake

The pumpkin cream cheese bundt cake is a delightful dessert that combines the flavors of pumpkin and cream cheese in a moist and flavorful cake. It's a perfect treat for autumn gatherings and holiday celebrations.

Is Making Pumpkin Cream Cheese Bundt Cake at Home Economical?

This pumpkin cream cheese bundt cake recipe is quite cost-effective for a household. The ingredients are commonly found in most kitchens, and the recipe yields a large cake that can serve a family of four for several days. The cost of the ingredients is relatively low, and the cake can be enjoyed for breakfast, dessert, or as a snack. The overall verdict for this recipe is 9/10 for its affordability and delicious taste. The approximate cost for a household of 4 people is around $10-$15, making it a budget-friendly and satisfying treat.

Is Pumpkin Cream Cheese Bundt Cake Healthy or Unhealthy?

This pumpkin cream cheese bundt cake recipe, while undeniably delicious, is not particularly healthy. The cake contains a significant amount of sugar, oil, and refined flour, which can contribute to weight gain and other health issues if consumed in excess. Additionally, the cream cheese filling adds extra fat and calories to the dish.

However, there are some redeeming qualities to this recipe. Pumpkin puree is a good source of fiber, vitamin A, and antioxidants. The spices used, such as cinnamon and ginger, have anti-inflammatory properties and may help regulate blood sugar levels.

To make this recipe healthier, consider the following suggestions:

Replace some of the all-purpose flour with whole wheat flour or almond flour to increase the fiber content and reduce refined carbohydrates
Reduce the amount of sugar in both the cake and cream cheese filling, or use a natural sweetener like maple syrup or honey
Swap out some of the oil for unsweetened applesauce or Greek yogurt to lower the fat content while maintaining moisture
Use reduced-fat cream cheese in the filling to cut down on saturated fat and calories
Incorporate chopped nuts, such as pecans or walnuts, into the batter for added protein and healthy fats
Serve smaller portions and pair with a side of fresh fruit to balance out the indulgence

Editor's Thoughts on This Delightful Pumpkin Cream Cheese Bundt Cake

As a culinary expert, I find this pumpkin cream cheese bundt cake recipe to be a delightful combination of warm spices and creamy richness. The use of pumpkin puree and a blend of aromatic spices creates a comforting and flavorful cake. The addition of a luscious cream cheese filling adds a delightful contrast in texture and flavor. The recipe's clear instructions make it accessible for both novice and experienced bakers, and the final result is a moist and indulgent cake that is perfect for autumn gatherings or as a special treat.

Enhance Your Pumpkin Cream Cheese Bundt Cake Recipe with These Unique Side Dishes:

Roasted Garlic Mashed Potatoes: Creamy mashed potatoes with a hint of roasted garlic, perfect for pairing with the rich and flavorful pumpkin cream cheese bundt cake.

Balsamic Glazed Brussels Sprouts: Tender Brussels sprouts coated in a sweet and tangy balsamic glaze, providing a delicious contrast to the sweetness of the pumpkin cream cheese bundt cake.

Honey Butter Cornbread: Moist and buttery cornbread drizzled with a touch of honey, adding a delightful sweetness to complement the pumpkin cream cheese bundt cake.

Alternative Recipes Similar to Pumpkin Cream Cheese Bundt Cake

Spicy Beef Tacos: These spicy beef tacos are a perfect weeknight dinner option. The combination of flavorful spices and tender beef will have your taste buds dancing.

Mango Salsa Chicken: This mango salsa chicken recipe is a refreshing and tropical twist on traditional chicken dishes. The sweet and tangy flavors of the mango salsa perfectly complement the juicy chicken.

Creamy Tomato Basil Soup: Warm up with a bowl of creamy tomato basil soup. This comforting and flavorful soup is perfect for a cozy night in.

Appetizers and Main Courses to Complement Pumpkin Cream Cheese Bundt Cake

Appetizers:

Stuffed Mushrooms: Delight your guests with these savory and indulgent stuffed mushrooms. Filled with a rich and creamy mixture, these bite-sized appetizers are sure to be a hit at any gathering.

Spinach and Artichoke Dip: Indulge in the creamy and flavorful spinach and artichoke dip. This classic appetizer is perfect for any occasion, whether you're hosting a party or simply enjoying a cozy night in.

Main Courses:

Chicken Alfredo: Creamy, indulgent, and comforting, this classic Italian dish is a crowd-pleaser. The tender chicken and al dente pasta are coated in a rich, cheesy Alfredo sauce that is sure to satisfy any craving.

Beef Stroganoff: Tender strips of beef, savory mushrooms, and tangy sour cream come together in this hearty and flavorful dish. Served over a bed of buttery egg noodles, this comforting meal is perfect for a cozy night in.

Why trust this Pumpkin Cream Cheese Bundt Cake Recipe:

This recipe offers a delightful combination of pumpkin and cream cheese, creating a moist and flavorful bundt cake. The use of cinnamon, ginger, cloves, and nutmeg enhances the warm, comforting flavors. The incorporation of brown sugar and granulated sugar adds a perfect balance of sweetness. The detailed instructions ensure a successful outcome, and the inclusion of vanilla extract elevates the overall taste. Trust in the expertise behind this recipe, as it promises a delectable and impressive dessert that will surely delight your taste buds.

Want to share your experience making this Pumpkin Cream Cheese Bundt Cake or discuss variations on the recipe? Join the conversation in our Baking and Desserts forum section.

FAQ:

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin puree instead of canned. To make fresh pumpkin puree, simply roast or boil the pumpkin until it's soft, then scoop out the flesh and puree it in a blender or food processor until smooth.

Can I substitute the vegetable oil with another type of oil?

Yes, you can substitute the vegetable oil with canola oil, melted coconut oil, or even melted butter for a richer flavor.

Can I make this cake ahead of time?

Yes, you can make this cake ahead of time. It actually tastes better the next day as the flavors have time to meld together. Simply store it in an airtight container in the refrigerator for up to 3 days.

Can I freeze this cake?

Yes, you can freeze this cake. Once it has completely cooled, wrap it tightly in plastic wrap and then aluminum foil, or place it in an airtight container. It can be frozen for up to 3 months. Thaw in the refrigerator before serving.

Can I use a different type of pan if I don't have a bundt pan?

Yes, you can use a different type of pan if you don't have a bundt pan. A 9x13 inch baking pan or two 9-inch round cake pans will work well. Adjust the baking time accordingly and keep an eye on the cake as it bakes.